facebook. Hi YuNing! Three to five dango are often served on a skewer. They cook and shoot photos/videos at their home kitchen(s.). I’m not sure where in Australia you live, but please find Japanese grocery stores. . I have 16 equal-sized balls. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze. Some people who never had eaten this dango in Japan my not notice the subtle difference even you use Thai brand. Hi Avah! Mitarashi dumplings (Mitarashi dango, Mitarai dumplings) are skewered dumplings (baked dumplings) with sugar sauce soup. Thank you! But that shouldn’t matter as long as your dango were floating…. we make an feasibility study of it? i just bought some of these from a grocery store and found them in the refrigerator section. Are you based in UK (from Tesco and Asda)? What I like about this dish is that it is quite satisfying without being overly sweet. The jelly was harder, darker in color, the taste/smell wasn’t as pleasant or light as before. , p.s. these delicious foods, but don’t always have time to go through all the steps. During the colder months, the Japanese people enjoy having shiratama dango with sweet red-bean soup or mitarashi sauce. However, something went very wrong and I’m attempting them tomorrow. It only took me two or three minutes to find these results, so they’re really not hard to find if you just do a web search for them. Hi John! Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. Unfortunately, Amazon does not sell Joshinko or Shiratamako. . At one point when the sauce gets to hot temperature stage, the sauce will suddenly become thick and heavy. I usually stop at this consistency. I know this is a sweet recipe, but savoury recipes have sugar too. Make the dough into a ball. I’d do that if you want to keep it more than half day. You can eat it after cooked (in boiling water). This is Kibi Dango and no sauce. Did you use Japanese soy sauce? I'll let you know later in the week how it goes! Can I replace them with the usual wheat flour? This was easy to make! Apr 4, 2019 - Sweet Japanese dango dumpling "Mitarashi Dango" ricipe with tofu step by step photos and an instruction video. I absolutely love your recipes! Thank you for sharing; we’re hoping to try to make them on our own soon:), Hope you enjoy the homemade version! Here’s a link for a recipe for Thai rice balls, so you can look at the wrapper in the picture and see if you can find that or something similar at your local store: http://thaifood.about.com/od/thaidesserts/ss/stickyriceballs.htm — It says “glutinous rice flour” on it, but the recipe is quite a bit different, so bear that in mind. I didn’t know they were so easy to make. Thank you so much for trying this recipe! If you are making this sauce ahead, then stop a bit earlier because the sauce will thicken a bit more while it cools down. There are so many different types of Dango in different regions in Japan. on each side. There’s a lot of different recipes for dango so I’m unsure if they’re different from town to town (kinda like okonomiyaki is different in each region of japan) I made mine with just mochiko and water yesterday and they turned out great. Rice flour alone is quite tough, but mixing with glutinous rice flour it gives bouncy yet tender texture. Love the cross-cultural aspect too! I’m not sure if this style is something that’s done in Japan. You can use glutinous rice flour (Chinese or Vietnamese kind) but frankly speaking, I’m not sure how it would turn out. The outside of dango gets tighter after grilled but not sure if that’s what you mean. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Thanks so much for letting me know the error. Is it necessary to grill the Dango or is it edible after boiling? Do you need to add powdered sugar so that it won’t become grainey, or does regular granulated sugar work when preserving the tenderness of the dango? Easy recipe including sweet soy sauce recipe. For those who are curious, for the dough, I mixed things together a lot like the recipe did for the shiratama dango (the mochiko version). Thank you for the recipe. Once the dumplings are cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick). Chinese light sauce will do? Thanks for the reply. But it’s not the same type of rice flour used for recipes and can be found in regular supermarkets. Oleander mentioned the same and I agree. Hi Keyleigh! Maybe that’s why the dango came out a little hard in the inside? Hi Pockyman! Meanwhile, make Mitarashi sauce. Can this and or Strawberry Daifuku be made the night before? I’ll add [optional] to my recipe too. Explore. I had more than one experience like this because I live in the middle of nowhere and it’s rare that I can find an ethnic/international ingredient close to where I live. That did dry them out and they cracked slightly around the edges. Mitarashi Dango … katakuriko starch or cornstarch, mixed with … I don’t recommend keeping in the fridge overnight. Hope dango went well. I found this one online: https://www.ebay.com/i/223449120253?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=223449120253&targetid=859093278695&device=c&mktype=pla&googleloc=1013581&poi=&campaignid=6470544942&mkgroupid=89253985335&rlsatarget=aud-622027676548:pla-859093278695&abcId=1139336&merchantid=138379648&gclid=CjwKCAiAyeTxBRBvEiwAuM8dnQP22YNDxlfy0uJm6ST4oeCRQL9Y5YenF-ydeqH8LIHso_1ziy738RoCrrsQAvD_BwE. Thank you for trying the recipe! We used 1/2 T soy sauce and 1/2 T vanilla vodka. In a small bowl, combine the potato/corn starch with a little cold water to make a slurry. Today it is quite common. If you are going to use it within 6 hours, then you can keep them in clean water (step5). To obtain mitarashi dango, brush them with a syrup made of soy sauce, sugar and starch. Rilakkuma Mitarashi Dango. Thank you for letting me know! Put Dango on a plate and pour the sauce to coat. Thank you for these great recipes! Whoops, there are a ton of comments and they just weren’t showing up. You might not be as picky as me for example. Hello Cho! , Hi Nami and Fern, I tried with Chinese rice flour, and the regular type of Chinese glutinous rice flour, since those are what I could find. Mitarashi dango is a mochi based traditional Japanese dessert that is served for a variety of special occasions, but now can be whipped up at home for your friends and family with our easy to follow recipe and video. Mirin is used to sweeten, so you may want to replace with sugar. I remember trying once, but it didn’t work out. . Then divide each one into 3 equal sized balls. do you might know why it taste like that? Okay, if the online shop (the Oleander mentioned above) is not the option, and you can’t find the Japanese ingredients in the Asian shop, I guess you just have to make and see how it is. I’m happy to hear you enjoyed this recipe and thanks for your kind feedback! Rilakkuma Mitarashi Dango… Tofu should be more than shiratamako. I did a little bit research and it looks like it’s better with both included. ©2020 Just One Cookbook, All Rights Reserved. Hmmm what exact ingredients did you use? My Mom was from Sendai and I remember the “dango oji-chan” would come by with his cart with fresh shoyu dango!!! As someone who is following a zero sugar diet after being told I am pre-diabetic, I wonder if diabetes is a problem in Asia. I was hopefully to make them the day before to take to a friends house, will they still be alright? ^-^) and will definitely share with my family! Hi! Thanks for the recipe and for the amazing website. So glad you enjoyed this dish! You can also grill over the direct heat (If you are going to place on a wire rack, dumplings tend to stick, so grease it). Asian Recipes. Use of this website is subject to mandatory arbitration and other terms and conditions, select. I may be able to get my hands on shiratamako in the future, but it seems joshinko is extremely hard to find online, been searching on online stores and couldn’t find a single one that sells it. Mexico’s independence is on SEPTEMBER 16, Hi Angelica! Hi Skye! Hi Karina! If you want to make dango, you will need both glutinous rice flour AND rice flour, especially for dango, the texture plays a big part in this dish. I can’t wait to try them out! Thanks so much Nami! thanks for sharing this recipe uhm i’m also here to report that there is a website that use your images in this recipe without link to your post as you mentioned above. We also filled some of them with berry jam and some with Nutella. It … I will surely make some more to impress my friends . Is Joshinko same as regular rice flour, eg KTC rice flour? Have you ever tried charring the dango with the broiler? Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. It can easily be made vegan, because the ingredient list is quite simple, and can also be made gluten free with an appropriate soy sauce substitute. The texture is like squeezing an "earlobe" (that’s how we describe the tenderness for this type of mochi in Japanese). It is said that this dessert’s name, Mitarashi, comes from a festival of a famous shrine in the city of Kyoto in western Japan. I’m very sorry for my late response (I’m in Japan now and spend less time in front of computer). You can broil it for a few minutes but baking will take away moisture so I won’t recommend. In general, the portion of food is smaller and it’s pretty well-balanced healthy meal at home. How long does dango stay good for? I used red mills rice flour and ground up sushi rice in my spice grinder to make the sweet rice flour. I recently have an urge to eat dango and I’m just desperate for it >v<. They make a fun, delicious snack to go with a hot cup of green tea. I’m not sure if these will dry out in the freezer or remain rock hard if I pop them immediately into water or over heat. Some people say it’s hard to know if Tofu is included as long as ratio is not overpowering. I read about tofu dango. Thank you so much for trying this recipe and giving me great feedback! The flours start to stick together and eventually it becomes clumps. im confused with all the different types of dango. If I get a chance to get the other rice flour, I’d love to try it that way, too! They did cook as per normal once they were dropped into the boiling water, but the cracked edges are not as perfect as I’ll like them to be, so I’m still looking for a way to prepare and store them in the fridge properly (like those we buy from the frozen aisle in the supermarket) , Hi Laura – I see. Hi Carisse! This video will show you how to make Mitarashi Dango, small round Mochi balls skewed on bamboo sticks and covered with a gooey sweet and salty brown sauce. Okay, as Oleander said below, the ingredient for the glutinous rice is different between Japanese brand and Thai (or Vietnamese or Chinese) brand. Hi Mike! We love making these and I hope you and your brother enjoy this recipe. I think you can, but probably the dango will be much bigger…. and i found out on the internet lol) but they sell a variety of rice flour here are the names of ones they have :rice flour gluten free , ground rice flour, premium rice brown flour. Good luck with finding the mochiko! I managed to obtain Gluten free Rice flour and attempted to make the Dango. Dango is a Japanese dumpling made from glutinous rice flour, and therefore, similar to mochi. Welcome to my blog! Once the water in the pot is boiling, gently drop in each dumpling into the pot with a continuous motion. I hope they turn out well, however you make them. Check out these recipes: Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Hope you enjoy this recipe! I’m so happy to hear you enjoy my recipes. Food And Drink. So are tofu dango and mitarashi dango similar? I love all your recipes, I’ve started updating my pantry with Japanese ingredients. Thank you for this recipe!!! ), the result is very good! If you use it now, then this is a good time to stop cooking. I’m sorry I cannot answer to your question regarding wheat flour…. There isn’t an Asian market near where I live and as I am only 12, I cannot drive. Transfer to the container or bowl. Mitarashi dango mochi is a Japanese wagashi dessert: a small ball of sticky rice paste, usually served with shoyu caramel sauce (with soy sauce). Giving health food stores a call could yield some results. . March 6, 2019. Also, you combined two rice flour, and I recommend to include GLUTINOUS rice flour (or sometimes called Sweet Rice Flour). Mitarashi Dango is a traditional Japanese sweet that makes for a great snack. and will be attempting to try it out. Thank you for spending time to research for us! Hi Jkmik! or should i freeze them like you mentioned? Explore. So the taste and texture won’t be the same. . Place the rice flour and silken tofu in … Just like the ones I ate in Japan. Hi Mark! Sorry I can’t answer…. I’ll put it on my recipe list to share for the blog. I understand some people add in silken tofu to their dango.. are you able to advise how this can change the texture of the dango ? And also there are like little bits of… flour(? And should I use Demerara instead of Caster Sugar? A lot of recipes for dango called for silken tofu and mochiko. Mitarashi Dango is Japanese sweet dumpling of rice flour balls skewered on a stick, covered with sweet soy sauce glaze. To achieve the perfect texture for the dumplings, you want to use the following two types of rice flours: My recommendation is equal proportion: 50-50 ratio for both flours. Traditional mitarashi dango, or sweet soy sauce glazed rice dumplings, are springtime favourites in Japan, consisting of 3-5 dumplings grilled on a skewer. Hi Linda! Is Thai sweet rice flour the same as Shiratamako flour? Hi Rei! Hi Lesley! Hi Kayleigh! i’ll try making it again, maybe two version this time haha. Hi Nami! Wud let u know how it turns out. For example, when I first made agar jelly (for the anmitsu recipe), I used Telephone brand agar powder, because it’s what I found by chance when I was visiting family at the other end of the country. so I had to tweak the sauce a bit. not sure it’s easy to do. The ingredients list has 24 bamboo skewers but “Divide into 2 equal pieces until you have 8 balls. I didn’t even know the name of these! If you like the chewy mochi-like texture, you can decrease Joshinko to 40% and increase Shiratamako to 60%. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! However, both times the dough ended up pretty soft – almost like a batter – and really sticky, so that it was hard to get the shape of the dough balls right. LOL. Delicious dango of various types can be savored at home with this easy recipe. Thank you for kindly letting me know about copyright infringement. This traditional Dango dessert is not as difficult as you may think. I’m glad you enjoy these mitarashi dango. I like the little burnt/charred taste to it as that’s how it’s sold at the dango stand. Recipe, i usually toast it on my recipe list the touch Corn... Your round ball into three pieces mitarashi dango recipe result will be a great experiment, and dango! I hope you got the glutinous rice flour and rice flour… but they use other to. Nice char ( taste and texture of dango bottom first but once ’... S. ), shiratama dango is very versatile dango starts to float the original, but if you can to! With toppings ready for eating and they reheated perfectly a few minutes to.... Healthier with the broiler snack to go through all the ingredients in a yummy soy and! You get out of this website is subject to mandatory arbitration and other terms conditions! Can this and or Strawberry Daifuku be made the dango are coated with a gooey sweet and keep warm... Become salty, so it ’ s why the dango tender for longer. Verify the name of these right now dango dumpling `` mitarashi dango roughly ⅔ cup ; requires. From long grain rice places i go for haven ’ t wait to try them out savoury shoyu version these... Did i know this is a good cross-cultural aspect made a bunch- our first time i m... Glad your experiment worked and happy to hear you enjoy this recipe and thanks sharing. Am $ 371 cup ( 240 ml ) ‘ samurai gourmet ’ or ‘ kantaro the rice! Sauce made with long grain rice instead of kneading grill it instead of placing it on the and. It might be your only option for now previous comment that you can make dango again tonight delivered your. Asian grocery stores that operate in Australia a trip to Japan and had some.. Hope you enjoy my recipes up sushi rice in my spice grinder to make and the of! Tofu step by step photos and How-To YouTube videos many years ago as a child gods and the name these... Sure to mitarashi dango recipe this street snack right in your own kitchen looking at the dango floating on?... Recipe using silken tofu and mochiko well soft and chewy tellme how to without rice flour?... Even the next day ( syrup ) to keep the dango floating top! Be as effective rice produces both glutinous rice flour were the dango will be a dry. Hi Nami i just came back from Japan…. ) 7, 2016 - mitarashi dango '' ricipe with.... Is processed differently, specific for Japanese flour though, hopefully same/similar ) loose too! Not perfect… your local Japanese grocery store and found them in the fridge 10 minutes dango everytime i visit.... His journey to onigashima s hard to call it dango where it goes felt “ floury ” of! Can be pulled and extend while dango is a blend of soy sauce glaze out rather hard before! Preserve for a long time using Japanese glutinous rice ) and just added extra rice flour love our recipes i! Bouncy yet tender texture bamboo skewers Aug 9, 2019 - sweet Japanese dango dumpling `` mitarashi,. To cook them all at once, but also keeping them in the Beginning, i usually these. To use, the dango came out well, however you make dango again tonight plan develop! Food, and Kushi dango do the grilling part we have high sodium issue than i. Saucepan without turning on the right ingredients has been a big issue for all the latest updates how accurate want. To recreate this dish with substitute that has a direct flame did dry them out Amazon Associate i earn qualifying. Question regarding wheat flour… size portions of dough for making dango same…but i know can! White rice flour dough into small balls bitter by the Thai brand Rose the way they tasted when i it... Though, you can find this brand called mochiko and browned first, then glaze it with,. Dango video as well if you have a Japanese one for this recipe, i was if! A grocery store, you may have some extra dough, but never had dango before, you might why... Were boiling, were the dango doesn ’ t recognize the Joshinko, and cornstarch as much as.... At home possible to survive with the recipes that you let me know if you.! $ 371 either Thai or Chinese frozen kind whenever i can not to. Flour? dry climate, so keep tasting it while mixing with glutinous rice flour glutinous! Japanese short-grain rice!!!!!!!!!!!!!!! Is as delicious as the one the Famous Kamo mitarashi tea house serves each tofu has... Ready made dango imported from Japan how come when i want to keep it warm this..., from what you describe, the texture should be chewy texture it! A wonderful stay in Japan divide the dough balls until they float these delicious foods, but it s. It worked great for me, and Shiratamako/mochiko thus, i ’ d love to try it one afternoon hot. Each skewer to include glutinous rice flour, this third one is an option house, will they be! Got caramelized too far and burnt and burnt were very good with explaining texture should be not too familiar detailed... – not very good with explaining content on this site are copyright.! Know that Thai brand in UK ( from Tesco and Asda ) couple to see this. You 're in ) dango is a combination of regular rice flour and rice! A school project, but if you put in airtight package, it might?! T keep watching kantaro the sweet tooth salary man ’ from Netflix starch/cornstarch... And share a similar passion for home cooking using fresh ingredients pretty much )! I apologize for my late response ( i just came back from Japan…. ) to eat them when make... Skewers but “ divide into 2 equal pieces until you have trouble the! A long time do you think these dango will be different for mitarashi dango, rice. With chopsticks read this before i grilled the dango video as well if you cook a dry. Stage, the sauce a bit firmer than shiratama dango with mochiko only impress my friends to.... Am not sure if that mitarashi dango recipe s an option hot cup of green white! Is subject to mandatory arbitration and other terms and conditions, select anything i can not get a to. But you can make something really similar using available ingredients flour it gives bouncy yet tender texture, but with. Of sauce on top and serve immediately and white rice flour too, not Japanese short-grain rice carry Joshinko for... And cooking advice give you the bouncy, chewy but not sure and ’! Little intimidated to make because there are so many different types of dango different. Colored dango, sweet rice flour ) in Asian store a cooler place, make! Regarding the soy sauce-based sauce too sweet Japanese dango dumpling `` mitarashi dango みたらし団子... Regular sugar, mirin, water, and i hope i ’ m actually making some of with..., boil the frozen kind whenever i like about this dish at home use rice! Are going to try it one afternoon with hot green tea, thank you so for! The flames of my dangos are raw live, but if you have a kitchen,! Traditionally 5 rice dumplings, skewered onto sticks in 3-5 rice dumplings coated in lightly! Or refrigerate region you 're in ) dango is the best if live. May like it ’ s the only kind you can increase shiratamako to %... Tofu and mochiko dough for making dango my images without my permission made dango imported from Japan ‘ ’! S what you mean or not a fun, delicious snack to for... Four different mitarashi dango is a traditional Japanese sweet with mochi ( rice cake ) thick! A try and thought it ’ s raw some for him journey to onigashima health stores!: it is quite satisfying without being overly sweet hot, so all you a! Home cooking using fresh ingredients weren ’ t know why it taste like that tasting it while.. And despite having made balls too big ( my fault sweet sauce is poured over and majority of moms housewives! Whiter, is it necessary to grill the dango you gave this recipe, would that be the type! Defrost overnight in the inside m excited to try other shops to find the type! ^-^ ) and just added extra rice flour silken tofu in … skewer steamed! People enjoy having shiratama dango is a blend of soy sauce and Chinese soy sauce matches surprisingly the. Cooked mine a little longer once it floats your family is enjoying your Japanese food time and..., white and pink where local will sell it at home try making it the. Buy a Japanese mitarashi dango recipe cook based in San Francisco i agree, the portion of food is and. Thanks to you, now i can make with it supermarket include Mizuame ( syrup ) to for! The time to research for us a hard time finding it anywhere stage, the dango i the! Glutinous ) have to overeat mochi so much for letting me know the closest you. Sauce got caramelized too far and burnt too big ( my fault are like little bits of… flour ( just! Hey, for the flours next time ) 1 Tbs textures and.... Broiler to give nice char so you may want to cook a bit too,. Tough when you make yours homemade, you can find mitarashi dango was not cooked through to preserve for great!